The thermometer read below 90 degrees so we felt inspired to make soup--you have to try this!
1 pound peeled and de-veined jumbo shrimp
1/4 cup unsalted butter
2 tablespoons flour
1 small yellow onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 garlic cloves, grated
3 ears corn, kernels cut off
1 cup cherry tomatoes
1 cup white wine
2 cups chicken stock
1 cup chopped spinach leaves
Green onions, for garnish
Season shrimp with salt and pepper. In a medium-sized sauté pan over medium heat, cook shrimp until pink on both sides, approximately 5 to 7 minutes. Transfer to chopping board and cut into bite-size pieces. Set aside until needed.
In a large stockpot or Dutch oven, melt butter over medium-low heat. Add flour and stir until combined. Add onion, salt, black pepper, and cayenne pepper and cook until onions are softening, about 5 minutes. Add garlic, corn, and tomatoes and cook until tomatoes are starting to burst and garlic is fragrant, about 5 minutes. Add wine to deglaze the pan and cook, scraping the bottom of the pan, until wine has evaporated, about 5 minutes. Add shrimp and chicken stock and bring to a boil. Reduce heat, add spinach, and simmer until thickened, approximately 20 minutes.
Garnish with green onions to serve.